Thread For gluten-free, Dairy, Soy, Corn And Nightshade Free Recipes

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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Making unstuffed egg rolls today. Too lazy to get out the rice paper wrappers and fry.

Brown ground chicken and break up as it cooks. Add a package of cole slaw cabbage and wilt. Spinkle with salt and generous amount of garlic powder. Serve with sauce drizzled over. Sauce is a bit of pineapple juice mixed with vinegar, cane sugar, and water. Thickened with a bit of GMO free corn starch.

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Yesterday I made pizza! The almond-coconut-egg crust covered with a garlic sauce and topped with artichokes and mushrooms was delicious! I did include a bit of grated mozzarella cheese, as I can have a bit of dairy now and again without the rash appearing. I just ate some again for breakfast. YUM!

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Great thread, I will have to come back and contribute! for tonight I am off to an event/dinner which I am being accommodated at but I made these brownies which are waiting for me when I get home since I have to skip the ones provided. http://freeeatsfood.com/2012/01/11/brownies/ I use my own special flour blend free of potato and tapioca starch because of other allergies.

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Oh I almost forgot to post about another discovery. It's so easy and tasty! Pork tenderloin cubed in the crock pot with apples, oranges, garlic, some coconut flakes, raisins, and a scant half cup of coconut milk. Oh, and curry, lots of curry. It was soooooooo good! It tasted sweet to me, something I've been craving, but my DH did not think it was sweet. The original recipe called for chicken bouillon for flavor and then some kind of thickener to make a gravy. I just omitted both. Gluten and corn starch problem solved, haha!

Also, I found a garlic sauce, Lebanese style, that is delicious! We ate it with the chicken from the chicken soup tonight. A head of garlic, chopped, some salt, 1/2 cup lemon juice, and 1-1/2 cups of oil mixed with the immersion blender. It fluffs up like mayonnaise but is better for hot foods. And it's another sauce, another flavor profile to add to the parade of veggies with meat.

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Sorry my contributions are not always grain-free since I have nut and seed allergy and I need the few grains I have left for dietary balance but I have many grain allergies as well. Hope that it's ok to share things that are not grain-free, all my food is free of the others.

Today I had Whole Foods meat case bulk sausage as patties for my Breakfast, with part of a satumaimo-Japanese purple skinned-yellow fleshed sweet potato with a little ghee on it.

Here is a "sauce" recipe I use on fish or chicken.

Salsa Verde(not my choice of names)

1/2 c. finely chopped parsley

1/2 c. olive oil

3 Tb. capers, drained and chpped

1 Tb. lemon juice

1 tsp. fresh oregano or 1/3 dried

1 glove garlic, minced

salt to taste

Mix. Will keep 3 days in the fredge, press plastic wrap to cover the surface.

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What do you all have for breakfast? as your carb/starch I am getting tired of pumpkin, cranberries and apples in things. I have a few muffin recipes that are corn, potato and tapioca-free, by alteration, originally or use very little starch compared to most. I could share if anyone wanted. I often have mufffins, but as I said, tired of the same old recipes. I also have steel cut oatmeal or leftover squash or sweet potato, occasionally a bowl of rice with some kale sprinkled on top. I don't eat eggs unless thay are an ingredient in baked goods so that makes breakfast a bit more challenging.

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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Flounder caught right where my sig pic was taken, cooked on the electric grill, lightly salted with non iodized salt an olive oil. Baked sweet potato. Today i"m going to try an start making my own fermented veggies. I been reading about it, an its really supossed to multiply the vitimans content.

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

Flounder caught right where my sig pic was taken, cooked on the electric grill, lightly salted with non iodized salt an olive oil. Baked sweet potato. Today i"m going to try an start making my own fermented veggies. I been reading about it, an its really supossed to multiply the vitimans content.

Hi Dave-

How did your fermenting go? I tried gaps diet awhile back and couldn't tolerate the fermented vegies required. Wondering if you were able to eat them.

Also wanted to add my Chocolate Mousse Like Substance to this thread - I've been fiddling with it for at least a month - last night was the best - yummy:

1/2 cup melted coconut oil

1/3 cup cocoa

1/3 cup almond butter

1/3 cup agave

1/2 - 1 cup almond milk - still playing with this a bit

1 tsp vanilla

Blend well in blender - have not had the same results using a wisk or mixer.

Fill custard cups - refrigerate a few hours till set.

If you can't tolerate almond milk - coconut milk works too.

For these recipes I make simple almond milk with just almonds and water in blender - without the straining step used when you drink almond milk.

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I tried keifer with probotics twice an got sick, i then tried there coconut milk with probotics an got sick again. I"m a little hard headed, but i kept reading that i needed them!!! I"m kind of scared to try the ferminited veggies, but i will. Still have not made any or decided which kind of veggies i want to use. I do not care much for cabbage so thinking of trying something differant.

I"ve only been 4 weeks corn free an the differance in my life is unbelivable, I"m trying to reintroduce some foods back into my diet. So far so good. I"m just taking it slow an enjoying not being so sick.

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Nc Dave, fermented cabbage, or Kim Chee, tastes differently than straight up cabbage, IMHO. Guess you could also try sauerkraut? I haven't found any yet that is gluten, etc., free, but I also haven't looked very hard. Bigos stew, or polish hunters stew, is cooked with sauerkraut and sausage, along with mushrooms and some other things. These might be options for you?

For Thanksgiving I made two paleo pumpkin pies. One with a walnut crust, one with mixed nuts. Both were good and I was happy to be able to eat dessert! The custard was made with fresh roast pumpkin, coconut milk, and honey.

For breakfast lately, I've been eating lots of vegetables, sometimes with an egg, sometimes with bacon, or other meat, always Carmelized a bit.

Tonight for dinner we had a pork stew cooked in the crock pot, made with apples, oranges, garlic, onion, curry, raisins, and cubed pork tenderloin. I served it atop quinoa and saut&eacute;ed asparagus for a side. I LOVE this stew! It is both sweet and savory, and really tasty on a cool weather day.

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I haven't even read any of these posts yet but I just want to say what I good idea this was to make this post! Thank you

Hi all,

It seems that once going gluten-free many of us find other problems arise. The above list (gluten-free, dairy, soy, corn, and nightshade free) seems to be a common one, along with totally grain free. Can we start a thread of recipes and meal suggestions that follow these restrictions?

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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GottaSki, thanks for the sauce rec! Good idea I'm going to have to do that.

How did the pie work out?

I still have to make a practice paleo pie soon in preparation for our Thanksgiving dinner. I made a Caramel Pecan Bar with basically pecans and dates. There were a few tablespoons of coconut milk, and that seemed ok for me so I bought more. Lots of recipes are calling for coconut milk in place of dairy. Homemade cashew milk can be too nutty for the other flavors sometimes.

Yesterday I made a crock pot sweet/sour pork dish. It was a made up recipe, based on BBQ but without any tomatoes. I did, however, use chili powder spices. That may have hit my stomach in a bad way? I'll have to see what happens tomorrow.

Confession: oh, I've been a bad girl. All that Halloween candy in front of me, tempting me, how much can a girl take? Then a new candy showed up, attractively packaged, of a snickers bar with almonds instead of peanuts. It said gluten free. But it did have soy, corn, and probably dairy, basically almost everything on my list to avoid. I savored that candy in 3 tiny bites! And woke up hurting a little. Tonight, I think I'll just have wine, LOL!

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I would love your muffin recipes please! I need something new for breakfast

What do you all have for breakfast? as your carb/starch I am getting tired of pumpkin, cranberries and apples in things. I have a few muffin recipes that are corn, potato and tapioca-free, by alteration, originally or use very little starch compared to most. I could share if anyone wanted. I often have mufffins, but as I said, tired of the same old recipes. I also have steel cut oatmeal or leftover squash or sweet potato, occasionally a bowl of rice with some kale sprinkled on top. I don't eat eggs unless thay are an ingredient in baked goods so that makes breakfast a bit more challenging.

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Oh well it didn't turn out so well. I did use chili powder and hoped that the nightshade connection wouldn't be so strong. But it upset my stomach. I don't think I have it written down anywhere now. It wasn't so great. I'll have to try again with some cider vinegar and honey. Sorry to disappoint.

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Hey everyone! I'm so excited to have found this thread! I had no idea this combination of allergies was common - let's unite!

I'm also a chef so this makes things both easier and harder. I cook all day so I'm not always thrilled to have to cook my own food, however it helps because I can improvise meals to taste great with all my experience. I'll surely be posting what I come up with.

I'm going to try and make a gluten free dairy free mac and cheese. Been craving comfort food!

Does anyone know if sorghum flour is just as bad as say buckwheat/corn? I've been straying from my diet so I'm not sure if it's because I ate a bunch of pizza made of sorghum/tapioca or not.. hmm

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Making unstuffed egg rolls today. Too lazy to get out the rice paper wrappers and fry.

Brown ground chicken and break up as it cooks. Add a package of cole slaw cabbage and wilt. Spinkle with salt and generous amount of garlic powder. Serve with sauce drizzled over. Sauce is a bit of pineapple juice mixed with vinegar, cane sugar, and water. Thickened with a bit of GMO free corn starch.

Have you tried frying rice wraps? I've been wanting to try that but I'm not sure how that would turn out... What I also see in my local Chinatown stores are beancurd sheets.. now I'm supposed to avoid legumes and beans as well but I'm just wondering if I could use rice paper instead!

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